Jamaican Rice and Beans
This easy and delicious Jamaican Rice and Beans is the perfect side dish. The slightly sweet flavor from the coconut milk adds a bit of tropical pizzazz.
Servings: 8 servings
- 1 Tablespoon coconut oil
- 3/4 cup chopped white onion
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 2 cups long grain rice
- 1 can red kidney beans, drained and rinsed
- 1 bay leaf
- 1 3/4 cup coconut milk, regular or light (13.5 ounce can)
- 2 1/2 cup chicken broth
- salt and pepper, to taste
In a medium sauté pan (that has a fitting lid) heat the coconut oil over medium heat. Add the onion, garlic and thyme and cook for about 7 minutes until the onion is just translucent.
Add the rice, beans and bay leaf to the onion mixture and stir to combine. Cook for about 2 minutes stirring a couple of times.
Add the coconut milk and chicken broth and stir to make sure all the rice is covered with the liquid. Turn the heat up to medium-high and bring to a boil.
Once it boils, turn the heat to low, cover and simmer for about 25-35 minutes or until the moisture is absorbed. Stir occasionally to prevent any burning on the bottom of the pan.
Remove the bay leaf. Add salt and pepper to taste and serve.